Vegan Vegetable Chili with Cornbread
![Vegan Vegetable Chili with Cornbread](https://behealthynyc.com/wp-content/uploads/2018/06/Vegan-Vegetable-Chili-with-Cornbread-1.png)
Nothing better than a hot and spicy vegan vegetable chili with cornbread cooked on top of it, in the winter months (or in any season), especially when there is snow storm coming up! I really love this chili! This is a simple recipe, so I added some onions and garlic, and carrots; I find very strange that it is no onions and garlic in the recipe, but nonetheless it is delicious!
![](https://behealthynyc.com/wp-content/uploads/2018/06/chili1-870x1024.jpg)
Vegan Vegetable Chili with Cornbread
The cornmeal biscuits were the best part! What a brilliant idea! They cooked perfectly and were moist and crunchy at the same time. It was so hard not to have thirds! I planned to have this chili with rice, but because I am cutting on my carb consumption at night (and I shouldn’t have biscuits, but oh well!) I decided to skip it. Also, I couldn’t find any vegan cheese on my local market so I omit it; but some sprinkle of nutritional yeast was all I needed. Next time I am changing the veggies and adding homemade sour cream and lots of cilantro! YUM!
![](https://behealthynyc.com/wp-content/uploads/2018/06/vid_20180103_165655658-e1529718491231-1024x576.jpg)
VEGAN VEGETABLE CHILI WITH CORNBREAD
ingredients
- 1 head cauliflower, cut into small florets
- 1 poblano chile pepper, seeded and diced
- 4 scallions, roughly chopped, plus more for topping
- 3 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- sea salt to taste
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon packed light brown sugar
- 2 teaspoons baking powder
- 1 tablespoon cold unsalted vegan butter, cubed
- 2/3 cup shredded vegan cheese (optional)
- 2 cups cooked black beans, plus 1/2 cup of the cooking liquid (or 1 15-ounce can, undrained)
- 1 8-ounce can tomato sauce
- 1 1/4 cups frozen fire-roasted corn, thawed
- 1 1/2 cups low-sodium vegetable broth
Instructions
- Preheat the broiler. Toss the cauliflower, poblano, and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until vegetables are browned around the edges, 7 to 10 minutes.
- Meanwhile, make the biscuits: whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup vegan cheese with a fork until combined.
- Remove the baking sheet from the broiler and preheat the oven to 475°. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
- Bake until the chili starts bubbling and the biscuits are golden and cooked through 25 to 30 minutes. Sprinkle with scallions.
![](https://behealthynyc.com/wp-content/uploads/2018/06/chili-e1533521904884.jpg)
![Vegan Vegetable Chili with Cornbread](https://behealthynyc.com/wp-content/uploads/2018/06/vid_20180103_165655658-e1529718491231-150x150.jpg)
Vegan Vegetable Chili with Cornbread
Ingredients
- 1 head cauliflower, cut into small florets
- 1 poblano chile pepper, seeded and diced
- 4 scallions, roughly chopped, plus more for topping
- 3 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- sea salt to taste
- 3/4 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon packed light brown sugar
- 2 teaspoons baking powder
- 1 tablespoon cold unsalted vegan butter, cubed
- 2/3 cup shredded vegan cheese (optional)
- 2 cups cooked black beans, plus 1/2 cup of the cooking liquid (or 1 15-ounce can, undrained)
- 1 8-ounce can tomato sauce
- 1 1/4 cups frozen fire-roasted corn, thawed
- 1 1/2 cups low-sodium vegetable broth
Instructions
-
Preheat the broiler. Toss the cauliflower, poblano, and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until vegetables are browned around the edges, 7 to 10 minutes.
-
Meanwhile, make the biscuits: whisk the cornmeal, flour, baking powder, brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup vegan cheese with a fork until combined.
-
Remove the baking sheet from the broiler and preheat the oven to 475°. Add the beans and their liquid, the tomato sauce, corn, vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir. Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart. Sprinkle the biscuits with the remaining 1/3 cup cheese.
-
Bake until the chili starts bubbling and the biscuits are golden and cooked through 25 to 30 minutes. Sprinkle with scallions.